Preparation of fruits for foods and beverages



'itained is then reduced to a relatively ii OSCAR HAYDA, OF LBDSTON', MASSACHUSETTS, ASSIGNGR OLE Ollie-T211311 T0 EDWAED BERGE-SOLER, 0F NEWTON I-HGHILMBTIDS, MAESAGHUESETTS, AND ONE-THIRD T0 ARTHUR J. FOTCH, Q1? DDRGHES'JPER, ELASSACEIUSIEYETS.

PREPARATION OF FRUITS FOR FOODS AND BEVERAGES.

No Drawing.

Ayplicetion flied January To all to ham it may concern Be it known that It, OSCAR Hernia, a citizen of the Republic of Czechoslovakia, airl a resident of Boston, in the county of Sui folk and State of l iassschusetts, have iii-- vented an Improvement in the Prenaration of Fruits for Foods and Beverages, of which. the following description is a specification.

This invention relates to, the preparation.

of fruits for foods and One of the objects out my preserve in the product, in so far as it is possible to do so, the qualities pose the fruit in its natural stete, is to the qualities and properties of the fresh fruit and particularly the natural liar "or and aroma. Another object of my invention is to prepare the fruit in such manner that it shall be ready for use in the props: ion of pies, fine pastries, ccnifec tioner' e cre nis, beverages and other delicscic hoot any further treatment.

These and other objects of my invention will be clearly understood rolloveing description of the mode on i ner now known to me for putting my invention into practice In carrying; out my process the fruit is first split or cut into nieces, of fruits having large pips or stones are removed. The cut "fruit thus obn V comminuted state. This ina be effected any suita V le manner or by any means as by forcing the fruit thr ugh a sieve or any other arrangement or": ;erforotions.of suitable size. do not limit myselfto particular means for this purpose. The finely comminuted pulp thus obtained. then placed in the receptacles in which it is intended. to be kept, preferably in cans, and these being sealed, are then heated with their contents until the latter is conipletelv sterilized. ()rdinarily heating for a period of about fifteen minutes at a temperature of substantially 212 Fahrenheit s iiicienlt, but I do not limit myself to anyparticular temperature or length or" tii'nc as these may be subject to variations under con ditions.

In some cases where the fruit cut or split sho res'o greet amount of Specification of Letters Batcnt.

and in the may it), 19210 Serial tun. assess.

it may heated for a short time in order to reduce its volume it this is thought necessary. i do not, however, recommend this,

but if it is done, the heating should be continned for as short period as possible, as otherwise, the natural aroma of the fruit may be lost to apnrecinble degree. This is particularly so in the case of apricots and other fruit possessing a delicate aroma and flu vor, and in the case of such fruits, heating oi the n'iaterial previous to its being sealed in lilo cans should be avoided, I

My process and the product thereof possess many advantages over similar products and pros heretoioreiused. So far l are aware, in processes of preserving fruit it has iereto'fore bee-lithe custom to heat or boil the pulp before canning it, The result of this has been that the pulp the ter part if not allot the flavor aroma possessed by the fresh irurt, cannot occur in my process as the pulp loses and is not heated until it is sealed in the cans or other receptacles in which it is to be kept, all previous steps ducted prefiuzibly iviiillOUij at normal temperature.

the use of host or Furthermore, so

"far as I am aware, preserved fruit intend- ;ed for pics, pastries, etc, has heretofore always bee; put upin the cans in relatively large pieces so that it had to be reduced to a fine state after it was removed 'rorn the cans and before it could be used. This step is entirely avoided by my process, in which the pulp is reduced to a finely comrninuted state before it is placed in the cans.

When my process is used there is practically no loss or impairment Whatever of the natural flavor and aroma possessed by the fresh fruit, the natural juices being re- "aincd practically unimpaired, the delicate in my process being con* flavor and aroma of such fruits as apricots,

prises reducing the fruit to a relatively finely comminuted state; sealing the pulp thus obtained in suitable receptacles; and sterilizing the contents of the receptacles by the application of heat,

2. A process of preparing fruit for use in pies, fine pastries, confectionery, ice creams, beverages and other delicacies, which comprises cutting or dividing the fruit into pieces; reducing the fruit to a relatively finely comminuted state; sealing the pulp thus obtained in suitable receptacles; and sterilizing the contents of the receptacles by the application of heat.

3. A process of preparing fruit for use in pies, fine pastries, confectionery, ice creams, beverages and other delicacies, which coinprises cutting or dividing the fruit into pieces, removing the pips or stones, reducing the fruit to a relatively finely coin- .minuted state; sealing the pulp thus ob tained in suitable receptacles; and sterilizing the contents of the receptacles by the application of heat.

4. A process of preparing apricots for use in pics, fine pastries, confectionery, ice creams, beverages and other delicacies, which comprises cutting or dividing the apricots into pieces; removing th U pips or stones; reducing the apricots toa relatively finely comminuted state; waling the pulp thus ob tained in suitable receptacles; and sterilising the contents of the receptacles by the application of l'ieat. 5. A process of preparlngiruit for use as food and in beverages, which comprisesre} duclug the raw iruit toa relatively finelycomminuted pulp; and heating the said, finely comminuted pulp thus obtained in-a3 comminuted pulp; and heating the finely comminu'ted pulp thus obtained to about 212 F. in a receptacle sealed from, the sur rounding atmosphere,

7. --A process of preparing apricots, for use as a-food and in beverages, Which'comprises,

reducing the raw; apricots to a relatively.-

finely comniinutecl state; and heating the said relatively finely commiii'utedproduct in a receptacle sealed from the surrounding atmosphere. ,7

8. As an article of manufacture, a her-' metically sealed, sterilized package of finely comminuted apricot pulp, said pulp possess! ing substantially all the natural fiavorand;

aroma of the fresh apricots.

In testimony whereof, i name to this 'specificatlon.

= OSGAR Harms l have signed: 

